Gassenheimer Simplifies Greek Seafood Classic for Home Kitchens

Tribune News Service reporter Linda Gassenheimer has released a streamlined version of shrimp saganaki that relies on microwave technology to reduce active cooking time.

The recipe, published on Nov. 4, 2026, adapts a traditional Greek dish that features shrimp simmered in tomato sauce and topped with feta cheese. Gassenheimer developed the method after eating the dish at a new Greek restaurant. She named the preparation for the sagani, the two-handled pan traditionally used for the recipe. Her home version modifies the standard process by preparing the side dish in a microwave while the main sauce simmers on the stove.

The timeline for the meal begins with sauteing one cup of frozen chopped onion in one tablespoon of olive oil for two minutes. The cook then adds two teaspoons of minced garlic, one cup of finely chopped canned tomatoes, one teaspoon of dried oregano, a pinch of red pepper flakes, and one-quarter teaspoon of sugar. This base simmers for five minutes. During that five-minute window, the side dish is prepared. Half a pound of zucchini cut into half-inch pieces goes into a microwave-safe bowl and cooks on high for three minutes. The cook then adds 1.5 cups of microwaveable brown rice to the bowl. The mixture microwaves for one minute or according to package instructions. The zucchini and rice are tossed with two teaspoons of olive oil, salt, and pepper. The mixture is divided, with half served on two dinner plates and the remainder reserved for another meal.

After the initial five minutes of simmering, three-quarters of a pound of shrimp is stirred into the tomato sauce. The mixture simmers for two additional minutes. Two tablespoons of chopped parsley are mixed in. The skillet moves under the broiler for several minutes after the cook sprinkles one-third cup of crumbled feta cheese over the top. Gassenheimer noted that frozen shrimp can be defrosted by placing them in a bowl of cold water. She also suggested substituting one cup of chopped fresh onion for the frozen variety and four crushed garlic cloves for the minced jar garlic.

The shopping list for the dish includes olive oil, sugar, salt, and black peppercorns as staples. Specific purchases include the shrimp, frozen onion, minced garlic, canned tomatoes, dried oregano, red pepper flakes, zucchini, microwave brown rice, feta cheese, and fresh parsley. The recipe yields two servings. Each serving contains 579 calories, with 32 percent of those calories coming from fat. The nutritional breakdown lists 20.4 grams of fat, 45.9 grams of protein, and 56.1 grams of carbohydrates per portion.

The recipe is available through the Tribune Content Agency. Gassenheimer wrote the piece for the Denver Post. The dish serves two people. The total active cooking time involves stovetop sauteing and simmering alongside microwave intervals. The final step is broiling the feta cheese topping.